Print

Crispy Raspberry Pretzel Salad: Easy Layered Jello Dessert Recipe

crispy raspberry pretzel salad - featured image
Print Recipe

This nostalgic layered dessert features a crispy pretzel crust, creamy cheesecake filling, and a vibrant raspberry Jello topping loaded with real fruit. It’s quick to prepare, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 2 cups salted pretzels, crushed
  • 3/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 8 oz cream cheese, softened
  • 1 cup whipped topping or stabilized whipped cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract (optional)
  • 2 packages (3 oz each) raspberry-flavored Jello gelatin
  • 2 cups boiling water
  • 2 cups frozen or fresh raspberries (thawed if frozen)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Crush pretzels in a zip-top bag with a rolling pin until you have coarse crumbs and small pieces.
  3. Mix crushed pretzels with melted butter and 1/4 cup sugar in a large bowl until evenly coated.
  4. Press mixture firmly into the bottom of a 9×13-inch glass baking dish. Bake for 10 minutes until golden and fragrant. Cool completely (at least 20 minutes).
  5. In a mixing bowl, beat softened cream cheese with 1/2 cup sugar until smooth and fluffy (about 2 minutes). Add vanilla extract if using.
  6. Fold in whipped topping gently until light and pillowy.
  7. Spread cream cheese mixture over cooled pretzel crust, sealing edges to prevent Jello from leaking down.
  8. In a medium bowl, dissolve raspberry Jello in boiling water, stirring for 2 minutes until fully dissolved. Let cool to room temperature (15-20 minutes).
  9. Fold in raspberries and pour mixture gently over the cream cheese layer.
  10. Refrigerate for at least 4 hours, or until Jello layer is firm. Overnight is best for clean slices.
  11. Slice with a sharp knife, wiping blade between cuts for neat layers. Serve cold, garnished with extra raspberries or mint leaves if desired.

Notes

For gluten-free, use GF pretzels. Dairy-free cream cheese and whipped topping work for vegan adaptation. Seal the creamy layer to prevent soggy crust. Let Jello cool before pouring. Garnish with fresh raspberries or mint for presentation. Store covered in fridge up to 3 days; freeze leftovers for up to 2 weeks.

Nutrition

Keywords: raspberry pretzel salad, jello dessert, layered dessert, potluck recipe, easy dessert, summer dessert, creamy dessert, fruit dessert, nostalgic dessert

Find it online: https://jodierecipes.com/crispy-raspberry-pretzel-salad-easy-layered-jello-dessert-recipe/